Salisbury Steak Recipe

Salisbury Steak with Mushroom Gravy 

Juicy beef patties in a delicious, rich gravy. If you prefer, you can make meatballs, by shaping the steak mixture into balls rather than oval patties.

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So, what is Salisbury steak?

Salisbury steak is a dish originating in the United States made from a blend of ground beef and other ingredients and is usually served with gravy or brown sauce. It's a version of Hamburg steak: Source Wikipedia.

What's the difference between Salisbury steak and Hamburger patties?

A Salisbury steak contains breadcrumbs, onions, seasonings such as Worcestershire sauce and an egg.

Whereas a hamburger steak only contains just minced beef (ground beef) salt, and pepper.

Recipe Top Tips!

• Cover the steak patties in cling film and put them into the fridge for at least 45 minutes (up to 3 hours), this is important as it will stop them from falling apart when you cook them.

• Don't rush cooking the onions or they'll taste raw. 

• Adding a pinch of salt to the onions whilst cooking helps bring moisture out of them. It will also help them cook down and brown up faster.

• Panko breadcrumbs work best - you can buy them in any good supermarket.

• Fry the steak in butter rather than oil as butter is safer for high-heat cooking and will brown your steak a lot quicker and add to the flavour.

• You may think you need two steaks per person, but we are greedy people and one each is plenty - I couldn't even finish mine! 😊

• Make ahead, you can make this earlier in the day as long as it has cooled properly and quickly. Don't cook the steaks all the way through, keep them a little underdone. 

• Put the steaks into a lidded casserole and cover them with the sauce. Store in the fridge until later on, remove from the fridge 30 minutes before simply reheating in the microwave - it will take about 6 minutes depending on the power of your microwave.

Equipment

• a wooden spoon 

• a large non-stick frying pan 

• digital kitchen scales 

Ingredients for Salisbury Steak

• 80ml milk

• 40g panko breadcrumbs 

• 500g (1 lb) low-fat minced beef (ground)

• 1 x Knorr beef stock cube - crumbled

• 1 medium-sized brown onion - peeled and whizzed in a food processor or grated

• 1 egg

• ½ teaspoon black pepper

• 1 teaspoon Italian seasoning

• 1 tablespoon Dijon mustard

• 1 heaped tablespoon of ketchup

• 1 teaspoon Worcestershire sauce

You will also need

• 30g unsalted butter - to cook the steaks

• 20g unsalted butter - to cook the onions

Please see the full recipe in the recipe card below.

Mix together the Salisbury steak ingredients.

Divide the mixture into 4 and pat firmly into oval-shaped patties around 3 cm thick.

Ingredients for the mushroom and onion gravy

• 1 medium-sized brown onion - peeled and thinly sliced

• 180g baby chestnut mushrooms - sliced

• 1 heaped tablespoon tomato puree (paste)

• 1 heaped tablespoon of plain flour (all purpose)

• 400ml beef stock made from 1 Knorr beef stock pot

• 2 teaspoons Worcestershire sauce

• salt and freshly ground black pepper

Heat 30g of butter in a large frying pan over high heat until foaming. 

Add the steaks and cook on one side for about 4 minutes then flip and brown the other side until they are done in the middle.

Remove the steaks onto a plate and set aside.

Add in the onions and a pinch of salt and cook for about 6-8 minutes until the onions are nice and soft and beginning to go golden. 

Then, add the mushrooms and cook for another 5 minutes.

Add the tomato puree and flour, and cook for about 2 minutes, stirring all the while - a wooden spoon is good.

Gradually add the beef stock, stirring as you go to avoid it becoming lumpy and then stir in the remaining gravy ingredients.

Bring to a simmer and cook until the liquid has reduced - about 5 minutes.

Now return the steak patties to the pan. Cover, and simmer over medium-low heat until cooked through - about 15 minutes.

Have a taste and season the gravy with cracked black pepper.

Remove the steaks onto your serving plate and serve topped with the gravy and mashed potatoes.

What to serve with Salisbury steak?

• mashed potatoes 😋

• peas 

• broccoli

• carrots

• cabbage greens

Pretty much anything actually!

You might also like this Philly Cheesesteak Recipe. 😋

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

Salisbury steak recipe with mushroom and onion gravy, Salisbury steak TV dinner,

Main, dinner

American

Yield: 4

Author: Jan Bennett

Salisbury Steak Recipe

Tender juicy Salisbury steak with mushroom gravy; perfect TV dinner.

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

Ingredients

Steak ingredients

• 80ml milk
• 40g panko breadcrumbs
• 500g (1lb) low-fat minced beef (ground)
• 1 medium-sized brown onion - peeled and whizzed in a food processor or grated
• 1 x Knorr beef stock cube - crumbled
• 1 whole egg
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning
• 1 tablespoon Dijon mustard
• 1 heaped tablespoon of ketchup
• 1 teaspoon Worcestershire sauce

You will also need

• 30g unsalted butter - to cook the steaks
• 20g unsalted butter - to cook the onions

Gravy ingredients

• 1 medium-sized brown onion - peeled and thinly sliced
• 180g baby chestnut mushrooms - sliced
• 1 heaped tablespoon tomato puree (paste)
• 1 heaped tablespoon of plain flour (all purpose)
• 400ml beef stock made from 1 Knorr beef stock pot
• 2 teaspoons Worcestershire sauce
• salt and freshly ground black pepper

Instructions

1. In a large bowl mix together the milk and breadcrumbs. Sprinkle over a pinch of the Italian seasoning along with a big pinch of black pepper - mix to combine.
2. Add the minced beef and crumble over the stock cube (as small a crumble as possible) as Knorr stock cubes are soft and tend to stick rather than crumble.
3. Add the remaining steak ingredients. Mix taking care you don't over-mix or your Salisbury steaks will become mushy and over-processed looking.
4. Take a tiny piece of the mixture and fry it in a pan so you can taste it - it's your chance to adjust the seasoning if needed.
5. Divide the mixture into 4 and pat firmly into oval-shaped patties around 3 cm thick. Cover in cling film and put them into the fridge for at least 45 minutes (up to 3 hours, this is important as it will stop them from falling apart when you cook them.

To cook the steaks and make the gravy

1. Heat 30g of butter in a large frying pan over high heat until foaming. Add the steaks and cook on one side for about 4 minutes then flip and brown the other side until they are done in the middle - about 8-10 minutes total. Remove the steaks onto a plate and set aside.
2. Wipe the frying pan with kitchen paper add the other 20g of butter and heat. Add in the onions and a pinch of salt and cook for about 6-8 minutes until the onions are nice and soft and begin to go golden.
3. Now add the mushrooms and cook for another 5 minutes. Add the tomato puree and flour, and cook for about 2 minutes, stirring all the while - a wooden spoon is good.
4. Gradually add the beef stock, stirring to avoid it going lumpy and then stir in the remaining gravy ingredients.
5. Bring to a simmer and cook until the liquid has reduced - about 5 minutes.
6. Now return the steak patties to the pan. Cover, and simmer over medium-low heat until cooked through - about 15 minutes.
7. Have a taste and season the gravy with cracked black pepper. Remove the steaks onto your serving plate and serve topped with the gravy and mashed potatoes.

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